Summary

Ingredients

• 5 mushrooms (separated Shii-Take)
• 2 cloves garlic
• 4 carrot (s)
• 1 red pepper (s)
• 1 green pepper (s)
• 1 bunch spring onion (s)
• 250 g suar snap peas
• 250 g mushrooms
• 250 g bean sprouts
• 250 g bamboo shoot (s)
• 1 chilli pepper (s)
• 4 tablespoon oil
• 6 tablespoon soy sauce
• 1 tablespoon cornstarch

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Instructions

1. Soak the mushrooms for 30 minutes, cut into fine strips. Finely chop the garlic and chilli, cut the bell pepper and carrots into strips, and slice the mushrooms.
2. Heat the oil and fry the garlic and chilli while stirring, adding spring onions, peas, bell peppers, carrots, bamboo shoots, mushrooms and bean sprouts one after the other, turning constantly. Season with soy sauce. Mix the cornstarch with a little mushroom soaking water and use it to thicken the sauce.
3. Arrange the vegetables on preheated plates and serve with basmati rice.